Instructions

1. 1

   Score and cut squid into bite-size pieces, blanch for 1 minute 30 seconds, then chill in ice water.

2. 2

   Wash naengi roots thoroughly, blanch for 15 seconds, rinse cold, and drain well.

3. 3

   Tear lettuce into large pieces and slice cucumber into half-moons.

4. 4

   Mix gochujang, vinegar, syrup, minced garlic, and sesame oil to make the chojang dressing.

5. 5

   Combine vegetables, naengi, and squid, then toss with dressing right before serving.

Tips

Nutrition (per serving)